Steamed Fish
Ingredients:
| 1 | whole scaled and gutted fish, 1-3 pounds -- Ehu, Onaga, Gindai |
| 2 | ti leaves |
| 1 tbsp | salt |
| 1/2 cup | ginger, julienned |
| 1/2 cup | cilantro, chopped |
| 1/4 cup | green onions, chopped |
| 1/2 cup | oil -- peanut, vegetable or canola |
| 1/2 cup | oyster sauce |
| 1/4 cup | shoyu |
Instructions:
- Layer ti leaves in aluminum pan
- Place fish on ti leaves
- Season fish with salt
- Fill pan with 1 inch of water
- Cover pan with aluminum foil and poke about 6 small holes in the foil to release steam from the pan
- Place pan on the stovetop using 1-2 burners on medium heat
- Steam for 20-30 minutes. Be careful when removing the foil as steam will be released from the pan. Check to see if fish is done by using a chopstick. Poke the chopstick from the skin to the center bone. There should not be any resistance.
- Carefully drain the water in the pan
- Garnish the fish with ginger, green onion, cilantro, oyster sauce and shoyu
- Heat oil. When oil starts to smoke a little, it is hot enough to pour over the fish. Be careful as the oil may splatter.
Recipe submitted by Corey Nakamura, Principal of Wilcox Elementary School